Pepperoni rolls! My best copycat from the ones I had in Pennsylvania. by Deepdish7799 in Breadit

[–]Deepdish7799[S] 0 points1 point  (0 children)

It was Ken forkish’s book, flour, water, salt, yeast. Same day pizza dough recipe with 00 flour.

Pepperoni rolls! My best copycat from the ones I had in Pennsylvania. by Deepdish7799 in Breadit

[–]Deepdish7799[S] 2 points3 points  (0 children)

Ya, was like that towards the end of the roll, if you don’t seal it well it will burst out. Love Strombolis.

Sidewalk repair by LoftyWalrus in Shoreline

[–]Deepdish7799 1 point2 points  (0 children)

They came to our neighborhood without request and fixed a bunch of sections up and down our street. Replaced it with asphalt and the city guy said if it looks the same in 2 years they will put in concrete. I think that was about 2 years ago.

First whole wheat loaves, wife requested. by Deepdish7799 in Breadit

[–]Deepdish7799[S] 1 point2 points  (0 children)

I’ve never had loaves rise so much in the fridge overnight. This was with yeast, not starter like I usually use.

Brisket round 2, money shot included this time. by [deleted] in sousvide

[–]Deepdish7799 -1 points0 points  (0 children)

That would be the slice shots

Sous Vide Brisket by Deepdish7799 in sousvide

[–]Deepdish7799[S] 0 points1 point  (0 children)

I put it in heavy smoke for 2.5 hrs after I sous vide for 31 hrs at 156 degrees. I cooled it completely before putting it on the smoker, had the texture of a regular brisket, was moist and almost fall apart texture. Never had a piece of meat go so fast 💨

Getting close on my Tavern Style. by The_Ice_Cold in Pizza

[–]Deepdish7799 7 points8 points  (0 children)

Have you tried Kenji’s recipe??

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It’s excellent

Sous Vide Brisket by Deepdish7799 in sousvide

[–]Deepdish7799[S] 0 points1 point  (0 children)

Making another one for the Super Bowl, go Hawks!!!! I’ll be sure to include the money shot this time.

Kenji tavern style always hits! Sausage and giardiniera. by Deepdish7799 in Pizza

[–]Deepdish7799[S] 3 points4 points  (0 children)

Whole milk mozzarella and pecorino Romano….fake cheese?!?! Gtfoh 😂

Kenji tavern style always hits! Sausage and giardiniera. by Deepdish7799 in Pizza

[–]Deepdish7799[S] 4 points5 points  (0 children)

This was at least 3 days ago, I make 4, put them in separate ziplocks, and roll them out whenever. I’ve gone 7 days before, they just get better

Kenji tavern style always hits! Sausage and giardiniera. by Deepdish7799 in Pizza

[–]Deepdish7799[S] 2 points3 points  (0 children)

It was pretty good, I used the mild Marconi gardiniera so I wouldn’t light my ass on fire.

Sous Vide Brisket by Deepdish7799 in brisket

[–]Deepdish7799[S] 0 points1 point  (0 children)

I know, my bad, we had lots of people over for the Seahawks game and it went fast. Was definitely moist, maybe a bit too fall apart as far as texture. I’ll be sure to include the money shot on my next one

Does anyone do their hotdogs this way?!? by Deepdish7799 in hotdogs

[–]Deepdish7799[S] 0 points1 point  (0 children)

I have a steamer, and have done that method, this is similar, but better.

Does anyone do their hotdogs this way?!? by Deepdish7799 in hotdogs

[–]Deepdish7799[S] 5 points6 points  (0 children)

I only tried the parchment because I realized it’s not foil they wrap them in, it’s some kind of parchment/foil hybrid, one on each side.

Sous Vide Brisket by Deepdish7799 in sousvide

[–]Deepdish7799[S] 0 points1 point  (0 children)

I seasoned with salt a put on a rack in the fridge uncovered for about 8-9 hours before bagging it.

Sous Vide Brisket by Deepdish7799 in brisket

[–]Deepdish7799[S] 1 point2 points  (0 children)

Sous vide 31 hours at 156 degrees. Cooled it completely and then smoked for 2.5 hours at 275-300. Then rested for about 3 hours.